Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche
Staff Writer
Shrimp and Scallop Ceviche
Z'Tejas Southwestern Grill

Shrimp and Scallop Ceviche

There's nothing quite like a bit of refreshing ceviche on a sunny, warm day to help cool things down a bit. This shrimp and scallop version takes on the simple flavors of lemon and lime, dressed up with mango, jicama, and jalapeño for a bit of heat.

13
Servings
97
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 lemons, skinned, seeded, and diced finely
  • 4 limes, skinned, seeded, and diced finely
  • 1/2 Cup lemon juice
  • 1/2 Cup lime juice
  • 1 Pound scallop, diced finely
  • 1 Pound peeled and deveined raw shrimp, diced finely
  • 1/2 Pound jicama, peeled and diced finely
  • 1/4 Pound red onion, diced finely
  • 1/2 Pound Roma tomato, cored and diced finely
  • 1 Ounce jalapeño, seeded and minced
  • 1/2 Pound mango, peeled, seeded, and diced
  • 1/2 Ounce cilantro, chopped
  • 2 Tablespoons hot sauce, preferably Cholula
  • 1 1/2 Tablespoon kosher salt
  • 1/2 Pound avocado, peeled, pitted, and diced
  • Tortilla chips, for serving

Directions

In a large bowl or container, combine the first 6 ingredients. Gently press the shrimp and scallop down so that they are covered in the juices. Cover with a lid and place in the refrigerator to marinate for 12-24 hours.

Then, place the next 6 ingredients in a stainless steel mixing bowl. Drain the excess juice from the shrimp and scallop mixture using a fine-meshed sieve and add the mixture to the bowl. Mix well using a rubber spatula.

Lastly, add the remaining ingredients and mix gently to avoid breaking down the avocado. Serve immediately with tortilla chips.

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Nutritional Facts

Sugar
3g
3%
Cholesterol
14mg
5%
Carbohydrate, by difference
17g
13%
Protein
8g
17%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
18mg
2%
Choline, total
40mg
9%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
168mg
24%
Selenium, Se
8µg
15%
Sodium, Na
286mg
19%
Water
136g
5%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.